[go: up one dir, main page]

EP1299006A1 - Konfekt mit verstärktem kühleffekt - Google Patents

Konfekt mit verstärktem kühleffekt

Info

Publication number
EP1299006A1
EP1299006A1 EP01973770A EP01973770A EP1299006A1 EP 1299006 A1 EP1299006 A1 EP 1299006A1 EP 01973770 A EP01973770 A EP 01973770A EP 01973770 A EP01973770 A EP 01973770A EP 1299006 A1 EP1299006 A1 EP 1299006A1
Authority
EP
European Patent Office
Prior art keywords
casing
filling
confectionery product
product according
confectionery
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
EP01973770A
Other languages
English (en)
French (fr)
Other versions
EP1299006B1 (de
Inventor
Vincent Rivier
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Societe des Produits Nestle SA
Original Assignee
Societe des Produits Nestle SA
Nestle SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=8171439&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=EP1299006(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Priority to EP10185286.1A priority Critical patent/EP2335492A3/de
Priority to EP01973770.9A priority patent/EP1299006B1/de
Publication of EP1299006A1 publication Critical patent/EP1299006A1/de
Application granted granted Critical
Publication of EP1299006B1 publication Critical patent/EP1299006B1/de
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/02—Apparatus specially adapted for manufacture or treatment of chewing gum
    • A23G4/04—Apparatus specially adapted for manufacture or treatment of chewing gum for moulding or shaping
    • A23G4/043—Apparatus specially adapted for manufacture or treatment of chewing gum for moulding or shaping for composite chewing gum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
    • A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/37—Sugar alcohols
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B30—PRESSES
    • B30B—PRESSES IN GENERAL
    • B30B11/00—Presses specially adapted for forming shaped articles from material in particulate or plastic state, e.g. briquetting presses, tabletting presses
    • B30B11/02—Presses specially adapted for forming shaped articles from material in particulate or plastic state, e.g. briquetting presses, tabletting presses using a ram exerting pressure on the material in a moulding space
    • B30B11/14—Presses specially adapted for forming shaped articles from material in particulate or plastic state, e.g. briquetting presses, tabletting presses using a ram exerting pressure on the material in a moulding space co-operating with moulds on a movable carrier other than a turntable or a rotating drum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • xylitol provided a sharper combined "liquid" and fresh sensation in mouth than sorbitol.
  • Anhydride crystals of Erythritol differ from other polyols in that they are less water soluble but have a very negative heat of solution of about - 42 to - 45 g/cal which confer a relatively weaker liquid feeling but a very cool sensation in mouth.
  • the use of Erythritol is limited to Japan only, due to legal reasons, whereas it is still not admitted in the other countries in the application to food products.
  • the casing of the confectionery is a boiled sweet, also commonly called hard sweet or high boiled candy which is a solid, glassy and amorphous casing.
  • the casing may contain only sugar alcohols. In that case, the confectionery is thus entirely sugar-free, non cariogenic and low calorie which also makes it suitable for children, elderly people or diabetic.
  • the sugar alcohols for the casing can be of any commercially available, economically satisfactory, sugar alcohols which are suitable for the production of non- hygroscopic hard candy.
  • the polyalcohols for the casing are preferably selected from the group consisting of isomalt, sorbitol, maltitol, lactitol, mannitol, polydextrose and combination thereof.
  • the final moisture content of the casing is preferably less than 3% by weight, preferably of about 2% by weight so as to confer an extended shelf life of the product and efficiently keep the filling dry and reagent.
  • carbohydrates such as sucrose and hydrogenated glucose syrup or other sugars can also be used in mixture with or in replacement to polyalcohols to make the casing.
  • the casing may have a carbohydrate composition which is less sticky and has a lower tendency to loose its glassy appearance as described in US patent 5,601,866 for which reference is made herein.
  • Relevant additives such as natural or artificial flavourants, colorants or other active ingredients such as acids or sweeteners can be added in conventional amounts to the composition of the casing.
  • Fig. 3 illustrates a preferred process for producing the filled sweet of fig. 1 and 2.
  • Natural elastomers may include natural rubber such as latex and guayule, natural gums such as jelutong, lechi caspi, perillo, sorva, balata, etc.
  • the preferred synthetic elastomer and natural elastomer proportions vary depending on whether the chewing gum is a conventional gum or a bubble gum.
  • Plasticizers may include estergums, for example, or other suitable plasticizers well known in the chewing gum industry.
  • Texturizers may include magnesium and calcium carbonate, ground limestone, silicate, clay, alumina, talc, titanium oxide, phophates, cellulose polymers, and combinations thereof.
  • the cooked mass is then discharged on a cooled table and 1% citric acid, 0.15% lemon flavour, 0.8% Acesulfame K are added.
  • the ingredients are mixed until a plastic mass is formed.
  • This mass at 75°C is then introduced in the batch roller.
  • a filling of 95% anhydrous xylitol powder, 1% citric acid, 0.2% liquid lemon and 0.35% spray dried lemon juice is pumped into the center of the cooked and aromatised isomalt mass within the batch roller and a rope calibrated in the rope sizer at an external diameter of about 15 mm is pulled into the chain die assembly.
  • the filling pump is calibrated to pump a 15% of filling part with respect to the casing part .
  • Xylitol filled candies are pressed in elongated oval shapes of 2 grams having dimensions of 10 by 15 mm which are cooled into a cooling tunnel until reaching a 30°C temperature. The candies are then removed from the dies and packed in bulk into cardboard sleeves. In an alternative, each individual candy is twist wrapped or flow wrapped and then packaged in sachets.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Mechanical Engineering (AREA)
  • Nutrition Science (AREA)
  • Confectionery (AREA)
EP01973770.9A 2000-05-03 2001-04-02 Konfekt mit verstärktem kühleffekt Expired - Lifetime EP1299006B1 (de)

Priority Applications (2)

Application Number Priority Date Filing Date Title
EP10185286.1A EP2335492A3 (de) 2000-05-03 2001-04-02 Süssware mit verstärkter Kühlwirkung
EP01973770.9A EP1299006B1 (de) 2000-05-03 2001-04-02 Konfekt mit verstärktem kühleffekt

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
EP00201596A EP1151672A1 (de) 2000-05-03 2000-05-03 Konfekt mit verstärktem Kaltgeschmack
EP00201596 2000-05-03
PCT/EP2001/003677 WO2001082716A1 (en) 2000-05-03 2001-04-02 Confectionery product having an enhanced cooling effect
EP01973770.9A EP1299006B1 (de) 2000-05-03 2001-04-02 Konfekt mit verstärktem kühleffekt

Related Child Applications (1)

Application Number Title Priority Date Filing Date
EP10185286.1A Division-Into EP2335492A3 (de) 2000-05-03 2001-04-02 Süssware mit verstärkter Kühlwirkung

Publications (2)

Publication Number Publication Date
EP1299006A1 true EP1299006A1 (de) 2003-04-09
EP1299006B1 EP1299006B1 (de) 2014-09-10

Family

ID=8171439

Family Applications (3)

Application Number Title Priority Date Filing Date
EP00201596A Withdrawn EP1151672A1 (de) 2000-05-03 2000-05-03 Konfekt mit verstärktem Kaltgeschmack
EP10185286.1A Withdrawn EP2335492A3 (de) 2000-05-03 2001-04-02 Süssware mit verstärkter Kühlwirkung
EP01973770.9A Expired - Lifetime EP1299006B1 (de) 2000-05-03 2001-04-02 Konfekt mit verstärktem kühleffekt

Family Applications Before (2)

Application Number Title Priority Date Filing Date
EP00201596A Withdrawn EP1151672A1 (de) 2000-05-03 2000-05-03 Konfekt mit verstärktem Kaltgeschmack
EP10185286.1A Withdrawn EP2335492A3 (de) 2000-05-03 2001-04-02 Süssware mit verstärkter Kühlwirkung

Country Status (17)

Country Link
US (1) US7208185B2 (de)
EP (3) EP1151672A1 (de)
JP (1) JP2004508809A (de)
CN (1) CN1279834C (de)
AU (2) AU2001295187C1 (de)
BR (1) BR0110556A (de)
CA (1) CA2407267A1 (de)
CZ (1) CZ306469B6 (de)
ES (1) ES2511693T3 (de)
HU (1) HUP0300692A3 (de)
MX (1) MXPA02010735A (de)
NZ (1) NZ522346A (de)
PL (1) PL202582B1 (de)
RU (1) RU2264122C2 (de)
SK (1) SK15492002A3 (de)
WO (1) WO2001082716A1 (de)
ZA (2) ZA200209775B (de)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CZ306469B6 (cs) * 2000-05-03 2017-02-08 Societe Des Produits Nestle S. A. Cukrářský produkt a způsob jeho výroby

Families Citing this family (30)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITMI20020754A1 (it) * 2002-04-09 2003-10-09 Aboca S P A Composizioni effervescenti contenenti succhi di frutta essicati
US20040180110A1 (en) * 2003-03-14 2004-09-16 Atul Mistry Chewing gum and confectionery compositions containing an endothermic agent
US8524198B2 (en) * 2003-06-20 2013-09-03 Donald W. Bailey Xylitol dental maintenance system
JP4553604B2 (ja) * 2003-06-30 2010-09-29 明治製菓株式会社 一般食品、保健機能食品または健康補助食品の機能増強組成物及びその方法
CN1301064C (zh) * 2003-08-15 2007-02-21 爱芬食品(北京)有限公司 糖食产品
US7621734B2 (en) * 2004-07-28 2009-11-24 Mars, Incorporated Apparatus and process for preparing confectionery having an inclusion therein using forming rolls and a forming pin
EP1811980B1 (de) 2004-09-30 2011-06-01 The Hershey Company Versiegelte essbare folienstreifenpakete und verfahren zu ihrer herstellung und verwendung
JP5225077B2 (ja) * 2005-05-23 2013-07-03 クラフト・フーズ・グローバル・ブランズ・エルエルシー 中心充填チューインガム組成物
US20070141198A1 (en) * 2005-12-21 2007-06-21 Marguerite Yang Multilayered confectionery products and methods regarding same
US7288684B1 (en) * 2005-12-22 2007-10-30 Uop Llc Process for the direct production of methanol from methane
EP1998630A4 (de) * 2006-02-24 2010-03-17 Cadbury Adams Usa Llc Kaugummizusammensetzung mit flüssigfüllung
US20070237860A1 (en) * 2006-04-07 2007-10-11 Jareer Abu-Ali Edible adhesive coatings for multi-component food products
BRPI0713879A2 (pt) 2006-06-29 2012-11-06 Cadbury Adams Usa Llc cortador de corrente aperfeiçoado para a formação de pedaços recheados com goma no centro
RU2328862C2 (ru) * 2006-07-03 2008-07-20 Евгений Алексеевич Куликов Сахарное кондитерское изделие
RU2328863C2 (ru) * 2006-07-03 2008-07-20 Евгений Алексеевич Куликов Сахарное кондитерское изделие
US20080063748A1 (en) * 2006-09-08 2008-03-13 Cadbury Adams Usa Llc. Center-fill confectionery and chewing gum compositions containing suspended saccharide particles
EP2117336B1 (de) 2007-01-19 2017-08-23 Wm. Wrigley Jr. Company Verfahren zur herstellung eines beschichteten konfektprodukts
KR100848182B1 (ko) * 2007-02-06 2008-07-23 롯데제과주식회사 청량감을 주는 코팅된 센터 필링 츄잉껌 및 그의 제조방법
US20100119664A1 (en) * 2007-02-12 2010-05-13 Wm. Wrigley Jr. Company Confectionery products comprising polyols
US20090029029A1 (en) * 2007-07-13 2009-01-29 Benjamin Lin Apparatus and method for manufacturing a consumable candy drinking straw
EP2262377B1 (de) * 2008-02-27 2018-09-26 Intercontinental Great Brands LLC Mehrzoniges konfekt
RU2381691C1 (ru) * 2008-07-18 2010-02-20 Открытое акционерное общество "Ламзурь" Способ производства ириса с начинкой
CN101715862B (zh) * 2009-12-08 2012-06-27 山东龙力生物科技股份有限公司 一种夹芯软糖及其制备工艺
GB2481251B (en) * 2010-06-18 2014-04-30 Kraft Foods Global Brands Llc Soft coated powder centre-filled gum
CN102246882A (zh) * 2011-01-12 2011-11-23 雅客（中国）有限公司 一种固体夹心胶基糖果及其制作方法
PL2675283T3 (pl) * 2011-02-14 2019-04-30 Intercontinental Great Brands Llc Wyrób cukierniczy o wielu smakach i konsystencjach
ITMI20130686A1 (it) 2013-04-24 2014-10-25 Perfetti Van Melle Spa Gomme da masticare
WO2016199737A1 (ja) * 2015-06-08 2016-12-15 クラシエフーズ株式会社 組合せ菓子キット
US20190159508A1 (en) * 2017-11-29 2019-05-30 Frito-Lay North America, Inc. Method of Coating Food Products
CN108482742B (zh) * 2018-05-09 2024-04-09 北京航天东方科技发展有限公司 夹心型自动立式充填包装机

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3071476A (en) 1960-05-12 1963-01-01 August R Werft Chewing device
US3620759A (en) 1969-04-01 1971-11-16 Parke Davis & Co Food capsule
US3823816A (en) 1972-02-03 1974-07-16 Parke Davis & Co Water-soluble package
US4513012A (en) 1983-05-13 1985-04-23 Warner-Lambert Company Powdered center-filled chewing gum compositions
US4762719A (en) 1986-08-07 1988-08-09 Mark Forester Powder filled cough product
JPH02222649A (ja) 1989-02-25 1990-09-05 Kanebo Ltd 粉末センター入りハードキャンディ
US5879699A (en) 1997-06-03 1999-03-09 Lerner; Julie Beth Green Medication dispensing system

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH518680A (de) * 1970-09-22 1972-02-15 Lindt & Spruengli Schokolade Verfahren zur Herstellung von flüssigkeitsgefüllten Schokoladeprodukten mit Innenkruste
IT1058757B (it) * 1976-03-05 1982-05-10 Ferrero & C Spa P Prodotto confettato e procedimento per la sua fabbricazione
US4293570A (en) * 1979-04-02 1981-10-06 Chimicasa Gmbh Process for the preparation of sweetener containing product
US4938128A (en) * 1988-10-28 1990-07-03 Warner-Lambert Company Apparatus for forming a confectionary rope having a viscous center
EP0372596A3 (de) * 1988-11-07 1990-08-01 The Procter & Gamble Company Fasern enthaltende Keksfüllungen mit niedriger Wasseraktivität
GB9109125D0 (en) * 1991-04-27 1991-06-12 Cerestar Holding Bv Sweetening composition
JP3292897B2 (ja) 1993-10-07 2002-06-17 大塚化学株式会社 人工芝生
FR2728436A1 (fr) 1994-12-26 1996-06-28 Roquette Freres Sucre cuit et son procede de fabrication
GB9515077D0 (en) 1995-07-21 1995-09-20 Procter & Gamble Candy products and their manufacture
DE19641381A1 (de) * 1996-09-27 1998-04-02 Rausch Gmbh Fettreduzierter Buttertrüffel
US5824358A (en) * 1996-11-19 1998-10-20 The J. M. Smucker Company Fat free edible composition and method of making and using same
JPH1146687A (ja) * 1997-08-06 1999-02-23 Sakuma Seika Kk ハードキャンデーの中にアルコールを封入する方法
FI110095B (fi) * 1998-05-18 2002-11-29 Xyrofin Oy Ksylitolin kiteyttäminen, kiteinen ksylitolituote ja sen käyttö
EP1151672A1 (de) * 2000-05-03 2001-11-07 Societe Des Produits Nestle S.A. Konfekt mit verstärktem Kaltgeschmack

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3071476A (en) 1960-05-12 1963-01-01 August R Werft Chewing device
US3620759A (en) 1969-04-01 1971-11-16 Parke Davis & Co Food capsule
US3823816A (en) 1972-02-03 1974-07-16 Parke Davis & Co Water-soluble package
US4513012A (en) 1983-05-13 1985-04-23 Warner-Lambert Company Powdered center-filled chewing gum compositions
US4762719A (en) 1986-08-07 1988-08-09 Mark Forester Powder filled cough product
JPH02222649A (ja) 1989-02-25 1990-09-05 Kanebo Ltd 粉末センター入りハードキャンディ
US5879699A (en) 1997-06-03 1999-03-09 Lerner; Julie Beth Green Medication dispensing system

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
HINTLIAN F.: "Filled Hard Candy", THE MANUFACTURING CONFECTIONER, October 1995 (1995-10-01), pages 61 - 65, XP003023638
See also references of WO0182716A1

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CZ306469B6 (cs) * 2000-05-03 2017-02-08 Societe Des Produits Nestle S. A. Cukrářský produkt a způsob jeho výroby

Also Published As

Publication number Publication date
AU2001295187B2 (en) 2006-12-07
RU2264122C2 (ru) 2005-11-20
MXPA02010735A (es) 2003-10-06
CN1482862A (zh) 2004-03-17
ZA200209775B (en) 2003-12-02
SK15492002A3 (sk) 2003-06-03
US20030068422A1 (en) 2003-04-10
HUP0300692A3 (en) 2004-03-01
WO2001082716A1 (en) 2001-11-08
CN1279834C (zh) 2006-10-18
PL366152A1 (en) 2005-01-24
ES2511693T3 (es) 2014-10-23
ZA200209773B (en) 2004-02-05
EP1299006B1 (de) 2014-09-10
AU9518701A (en) 2001-11-12
EP2335492A2 (de) 2011-06-22
EP2335492A3 (de) 2013-11-20
US7208185B2 (en) 2007-04-24
PL202582B1 (pl) 2009-07-31
CZ306469B6 (cs) 2017-02-08
JP2004508809A (ja) 2004-03-25
HUP0300692A2 (hu) 2003-07-28
EP1151672A1 (de) 2001-11-07
NZ522346A (en) 2004-11-26
CA2407267A1 (en) 2001-11-08
AU2001295187C1 (en) 2011-04-07
BR0110556A (pt) 2003-04-01

Similar Documents

Publication Publication Date Title
EP1299006B1 (de) Konfekt mit verstärktem kühleffekt
AU2001295187A1 (en) Confectionery product having an enhanced cooling effect
EP1280414B1 (de) Funktionelle zutaten enthaltende süssware
KR20070089910A (ko) 초콜렛을 포함하는 토피 검
AU2010336955B2 (en) Hard and crunchy confectionary coating
CN110876421A (zh) 具有改良酥脆性的新颖糖果
JPS6339220B2 (de)
CN106659186B (zh) 糖果产品的新颖组合物
EP2224821B1 (de) Süssware
US8128975B2 (en) Sugar alcohol sanded confectionary and process for making same
NZ534366A (en) Use of a confectionery product containing functional ingredients to induce an effect of well-being

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

17P Request for examination filed

Effective date: 20021203

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AT BE CH CY DE DK ES FI FR GB GR IE IT LI LU MC NL PT SE TR

AX Request for extension of the european patent

Extension state: AL LT LV MK RO SI

17Q First examination report despatched

Effective date: 20080709

TPAC Observations filed by third parties

Free format text: ORIGINAL CODE: EPIDOSNTIPA

REG Reference to a national code

Ref country code: DE

Ref legal event code: R079

Ref document number: 60149004

Country of ref document: DE

Free format text: PREVIOUS MAIN CLASS: A23G0003000000

Ipc: A23G0003540000

GRAP Despatch of communication of intention to grant a patent

Free format text: ORIGINAL CODE: EPIDOSNIGR1

RIC1 Information provided on ipc code assigned before grant

Ipc: A23G 3/54 20060101AFI20131010BHEP

Ipc: B30B 11/14 20060101ALI20131010BHEP

Ipc: A23G 3/42 20060101ALI20131010BHEP

Ipc: A23G 4/10 20060101ALI20131010BHEP

Ipc: A23G 4/18 20060101ALI20131010BHEP

Ipc: A23G 4/20 20060101ALI20131010BHEP

INTG Intention to grant announced

Effective date: 20131104

RAP1 Party data changed (applicant data changed or rights of an application transferred)

Owner name: SOCIETE DES PRODUITS NESTLE S.A.

RIN1 Information on inventor provided before grant (corrected)

Inventor name: RIVIER, VINCENT

GRAP Despatch of communication of intention to grant a patent

Free format text: ORIGINAL CODE: EPIDOSNIGR1

INTG Intention to grant announced

Effective date: 20140331

GRAS Grant fee paid

Free format text: ORIGINAL CODE: EPIDOSNIGR3

GRAA (expected) grant

Free format text: ORIGINAL CODE: 0009210

AK Designated contracting states

Kind code of ref document: B1

Designated state(s): AT BE CH CY DE DK ES FI FR GB GR IE IT LI LU MC NL PT SE TR

REG Reference to a national code

Ref country code: GB

Ref legal event code: FG4D

REG Reference to a national code

Ref country code: CH

Ref legal event code: EP

REG Reference to a national code

Ref country code: IE

Ref legal event code: FG4D

REG Reference to a national code

Ref country code: AT

Ref legal event code: REF

Ref document number: 686209

Country of ref document: AT

Kind code of ref document: T

Effective date: 20141015

REG Reference to a national code

Ref country code: ES

Ref legal event code: FG2A

Ref document number: 2511693

Country of ref document: ES

Kind code of ref document: T3

Effective date: 20141023

Ref country code: DE

Ref legal event code: R096

Ref document number: 60149004

Country of ref document: DE

Effective date: 20141023

REG Reference to a national code

Ref country code: SE

Ref legal event code: TRGR

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: GR

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20141211

Ref country code: FI

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20140910

REG Reference to a national code

Ref country code: NL

Ref legal event code: VDEP

Effective date: 20140910

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: CY

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20140910

REG Reference to a national code

Ref country code: AT

Ref legal event code: MK05

Ref document number: 686209

Country of ref document: AT

Kind code of ref document: T

Effective date: 20140910

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: NL

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20140910

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: PT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20150112

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: AT

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20140910

REG Reference to a national code

Ref country code: DE

Ref legal event code: R097

Ref document number: 60149004

Country of ref document: DE

PLBE No opposition filed within time limit

Free format text: ORIGINAL CODE: 0009261

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: NO OPPOSITION FILED WITHIN TIME LIMIT

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: DK

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20140910

26N No opposition filed

Effective date: 20150611

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: LU

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20150402

Ref country code: MC

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20140910

REG Reference to a national code

Ref country code: CH

Ref legal event code: PL

REG Reference to a national code

Ref country code: IE

Ref legal event code: MM4A

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: CH

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20150430

Ref country code: LI

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20150430

REG Reference to a national code

Ref country code: FR

Ref legal event code: PLFP

Year of fee payment: 16

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: IE

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20150402

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: BE

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20140910

REG Reference to a national code

Ref country code: FR

Ref legal event code: PLFP

Year of fee payment: 17

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: FR

Payment date: 20170313

Year of fee payment: 17

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: GB

Payment date: 20170329

Year of fee payment: 17

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: ES

Payment date: 20170317

Year of fee payment: 17

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: DE

Payment date: 20170329

Year of fee payment: 17

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: TR

Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT

Effective date: 20140910

PGFP Annual fee paid to national office [announced via postgrant information from national office to epo]

Ref country code: SE

Payment date: 20170411

Year of fee payment: 17

Ref country code: IT

Payment date: 20170420

Year of fee payment: 17

REG Reference to a national code

Ref country code: DE

Ref legal event code: R119

Ref document number: 60149004

Country of ref document: DE

REG Reference to a national code

Ref country code: SE

Ref legal event code: EUG

GBPC Gb: european patent ceased through non-payment of renewal fee

Effective date: 20180402

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: DE

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20181101

Ref country code: SE

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20180403

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: GB

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20180402

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: FR

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20180430

Ref country code: IT

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20180402

REG Reference to a national code

Ref country code: ES

Ref legal event code: FD2A

Effective date: 20190911

PG25 Lapsed in a contracting state [announced via postgrant information from national office to epo]

Ref country code: ES

Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES

Effective date: 20180403